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SideChef
Recipes
Gluten-Free
Black Raspberry Gelato

7 INGREDIENTS • 11 STEPS • 4HRS 15MINS

Black Raspberry Gelato

Recipe
This Black Raspberry Gelato makes a great summer treat!
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This Black Raspberry Gelato makes a great summer treat!
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

4HRS 15MINS

Total Time

$4.38

Cost Per Serving

Ingredients

Servings
4
us / metric
Black Raspberries
2 cups
Black Raspberries
Granulated Sugar
3/4 cup
Granulated Sugar
Whole Milk
1 3/4 cups
Whole Milk
Heavy Cream
1 1/4 cups
Heavy Cream
Egg
6

Sponsored

Eggland's Best Classic Eggs
yolks only
Vanilla Extract
1 tsp
Vanilla Extract
Salt
1/4 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
646
Fat
36.8 g
Protein
13.9 g
Carbs
65.1 g
Love This Recipe?
Add to plan
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Black Raspberry Gelato
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking Instructions

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step 1
Freeze ice cream freezer bowl overnight or according to your maker's directions.
step 2
Cook Black Raspberries (2 cups) and Granulated Sugar (4 Tbsp) over medium to low heat for 6-8 minutes. Stir frequently and smash fruit with your utensil to help extract the juice.
step 2 Cook Black Raspberries (2 cups) and Granulated Sugar (4 Tbsp) over medium to low heat for 6-8 minutes. Stir frequently and smash fruit with your utensil to help extract the juice.
step 3
Strain raspberry mixture through a fine sieve to remove seeds. Press berries against the sieve walls to fully extract the juice. It will yield about 1/2 cup of filtered juice.
step 3 Strain raspberry mixture through a fine sieve to remove seeds. Press berries against the sieve walls to fully extract the juice. It will yield about 1/2 cup of filtered juice.
step 4
In a medium saucepan, cook Whole Milk (1 3/4 cups) and Heavy Cream (1 1/4 cups) at medium heat until it comes to a boil, stirring frequently for about 8-10 minutes. Remove from heat.
step 5
In a large mixing bowl, whisk together the Eggland's Best Classic Eggs (6), Granulated Sugar (1/2 cup), Vanilla Extract (1 tsp), and Salt (1/4 tsp). Stir in raspberry juice as well.
step 5 In a large mixing bowl, whisk together the Eggland's Best Classic Eggs (6), Granulated Sugar (1/2 cup), Vanilla Extract (1 tsp), and Salt (1/4 tsp). Stir in raspberry juice as well.
step 6
Temper the milk by very slowly incorporating the milk mixture into the egg mixture. Stir as you incorporate the milk.
step 6 Temper the milk by very slowly incorporating the milk mixture into the egg mixture. Stir as you incorporate the milk.
step 7
Pour mixture back into your saucepan and cook at medium-low heat for an additional 10 minutes, stirring continuously. If the mixture starts to boil, reduce heat. Once cooked, remove from heat.
step 8
Filter mixture through a fine sieve to remove any impurities left from cooking.
step 9
Chill mixture completely by either placing the bowl in an ice bath for at least 30 minutes, or refrigerating for several hours. The mixture should be refrigerator-like temperature before placing in your ice cream freezer, or it won't freeze well.
step 9 Chill mixture completely by either placing the bowl in an ice bath for at least 30 minutes, or refrigerating for several hours. The mixture should be refrigerator-like temperature before placing in your ice cream freezer, or it won't freeze well.
step 10
Once chilled, transfer the contents into your ice cream mixer bowl and mix for 20 minutes.
step 11
Transfer the mix into a quart-sized container and freeze for at least 3 hours, or up to a few days, before serving for the best texture. Enjoy!
step 11 Transfer the mix into a quart-sized container and freeze for at least 3 hours, or up to a few days, before serving for the best texture. Enjoy!

Tags

Gluten-Free
Snack
Shellfish-Free
Dessert
Vegetarian
Summer
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